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Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound

Guardat en:
Publicat a:Foods vol. 14, no. 6 (2025), p. 1059
Autor principal: Vargas-Sáenz, Isaac Jhonatan
Altres autors: Iván Adrián García-Galicia, Alarcón-Rojo, Alma Delia, Felipe Alonso Rodríguez-Almeida, Arévalos-Sánchez, Martha María, Carrillo-López, Luis Manuel, Teresita de Jesús Hijuitl-Valeriano, Huerta-Jiménez, Mariana
Publicat:
MDPI AG
Matèries:
United States > US
Germany
Collagen
Sensory evaluation
pH
Physicochemical properties
Structure-odor relationships
Carcasses
Color
Statistical analysis
Variance analysis
Meat
Shear forces
Polyethylene
Rabbits
Palatability
Connective tissue
Ultrasound
Quantitative analysis
Sensory perception
Ultrasonic imaging
Texture
Accés en línia:Citation/Abstract
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